Nanyang Polytechnic celebrates Singapore cuisine with launch of heritage cookbook

Nanyang Polytechnic celebrates Singapore cuisine with launch of heritage cookbook
Author of The Singapore Heritage Cookbook: Past, Present, Future, Executive Chef Tony Khoo from Marina Mandarin Singapore (left), together with Peter Knipp from Peter Knipp Holdings Pte Ltd (right), presenting the cookbook to Mr Chan Lee Mun, Principal & CEO of Nanyang Polytechnic (middle)

SINGAPORE - A new cookbook has been launched by Nanyang Polytechnic (NYP) to celebrate the nation's 50th birthday and its unique cuisine.

Entitled "The Singapore Heritage Cookbook: Past, Present, Future", the 240-page book was authored by Marina Mandarin Singapore executive chef Tony Khoo and food blogger Dr Leslie Tay. It features the history of Singapore cuisine as well as original recipes of 12 local dishes enjoyed by Singaporeans today.

The book pays homage to local food, and in particular, hawker food. Some of the featured dishes include Hainanese chicken rice, old-style chilli crab and oyster omelette.

Additionally, the cookbook explains the history of each featured dish and showcases reinterpretations created by two Nanyang Polytechnic students and 10 renowned local chefs.

NYP student Mohamed Noorhadi, who created a deep-fried sea bream dish as a reinterpretation of fish head curry, said: "I feel privileged to have learnt from, and be featured alongside the chefs."

Fellow chef-in-training Celine Lee, who created a braised olive oil Hokkien mee dish, said that homegrown chefs had inspired her to work harder to become just as successful as they are.

Together, the students contributed a total of six recipes to the cookbook.

Mr Khoo said: "It is our aim to keep our cherished food legacy alive so that future generations can enjoy the simple but tremendous pleasures that we were all lucky to grow up with."

Dr Tay believes that although the Singaporean gastronomy keeps evolving, the "same familiar flavours" will continue to bring Singaporeans together regardless of age.

He added: "Through this cookbook, let us all eat together."

ssandrea@sph.com.sg

 

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